Have you used ceramic knives?

i am a chef & i have been looking at a few ceramic knives, kyocera, asahi, boker etc. & was wondering which you consider better & why. thank you
Update: thank you, apart from a shun kaji 10 inch chef knive the rest of my knife set is wusthof. i was mainly looking at ceramic as i am taking over wedding & functions for a resort hotel & was wondering if the lighter sharper smaller knives would be helpful for garde manger.